Chicken Spaghetti Lasagna Bake Tips, FAQ & printable recipe

Tips for success

To achieve the absolute best texture and flavor, consider reserving some of the starchy pasta cooking water before draining. Adding a splash of this water to the cream cheese sauce can help emulsify the mixture, making it even creamier and helping it cling to the noodles.

Additionally, allowing the baked casserole to rest for 10 to 15 minutes after baking is crucial; this cooling period helps the cheese and sauce firm up, ensuring clean, beautiful slices rather than a messy plate.

If you prefer a crispier topping, slide the casserole under the broiler for the last 2 to 3 minutes of baking, watching it closely to prevent the mozzarella from burning. For an extra touch of richness, you can stir a tablespoon of butter into the warm pasta before combining it with the sauce, which helps keep the strands separate and adds a velvety mouthfeel.

Variations

• Extra Cheesy: Stir half a cup of Monterey Jack or mild cheddar cheese into the pasta mixture before baking for an even cheesier profile.
• Broccoli Chicken: Fold cooked broccoli florets into the pasta and chicken mixture before transferring it to the baking dish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days, cooling for under 2 hours first.

Freezer

Freeze unbaked or baked portions wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in the fridge.

Reheat

Reheat individual portions in the microwave, or cover the baking dish with foil and heat in a 350°F (175°C) oven until hot.

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Before storing, allow the casserole to cool completely at room temperature for no more than 2 hours to prevent bacterial growth. If you plan to freeze the dish, it is best to do so before baking.

Assemble the entire casserole in a freezer-safe dish, wrap it tightly with a layer of plastic wrap followed by heavy-duty aluminum foil, and freeze for up to 3 months. Thaw completely in the refrigerator overnight before baking.

This recipe is exceptionally freezer-friendly and perfect for meal prep. You can assemble the entire dish, up through the mozzarella topping, a day in advance. Simply cover the unbaked casserole tightly with plastic wrap and store it in the refrigerator.

When ready to serve, remove the plastic wrap, cover with foil, and bake at 375°F (190°C) for 20 minutes, then uncover and bake for an additional 15 to 20 minutes until the cheese is melted, golden, and bubbling hot throughout.

Serving ideas

Present this spectacular, bubbling casserole directly in its glass baking dish to showcase the gorgeous golden cheese crust and rising steam. Serve it alongside a crisp, refreshing green salad tossed in a tangy vinaigrette to cut through the rich, creamy flavors of the pasta. Warm crusty bread is also an excellent accompaniment, perfect for scooping up any remaining velvety cream sauce left on the plate.

For a complete comforting feast, pair this hearty bake with roasted vegetables like broccoli, asparagus, or zucchini. The bright green color of the fresh parsley garnish adds a beautiful visual contrast to the golden cheese, making the dish look as spectacular as it tastes.

Serve generous portions using a sturdy spatula to maintain the layers, ensuring everyone gets a perfect slice with plenty of stretchy melted mozzarella.

Frequently asked questions

Recipe card

Chicken Spaghetti Lasagna Bake

Prep 20 minCook 35 minRest 10 minTotal 1 h 5 minServes 6

Ingredients

• 8 oz spaghetti pasta
• 1 lb boneless skinless chicken breasts
• 8 oz cream cheese, softened
• 1 cup chicken broth
• 1/2 cup grated parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 2 tbsp finely chopped fresh parsley

Instructions

1. Bring a large pot of water to a boil. Add the spaghetti pasta and cook according to the package instructions until just al dente, ensuring it remains slightly firm. Drain the pasta thoroughly and set it aside.
2. In a large skillet, bring the chicken broth to a simmer over medium heat. Add the raw chicken breasts, cover the skillet, and cook for 10 to 12 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet, let it rest for 5 minutes, and then shred it using two forks, keeping the broth in the skillet.
3. With the skillet over low heat, add the softened cream cheese directly into the warm chicken broth. Whisk constantly until the cream cheese is fully melted and the sauce is completely smooth. Stir in the grated parmesan cheese until fully incorporated.
4. Preheat the oven to 375°F (190°C). Combine the drained spaghetti, shredded chicken, and the creamy sauce directly in the skillet or in a large bowl. Toss everything thoroughly until the pasta is completely coated. Transfer the mixture into a 9x13-inch glass baking dish, spreading it into an even layer.
5. Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture. Place the baking dish in the preheated oven and bake at 375°F (190°C) for 20 minutes, or until the mozzarella is melted, bubbling, and golden brown.
6. Remove the hot glass baking dish from the oven. Sprinkle the finely chopped fresh parsley over the bubbling cheese layer. Allow the casserole to rest for 10 minutes to set before slicing and serving with a sturdy spatula.

Contains: milk, gluten

Estimated nutrition per serving

Calories

580

Protein

32 g

Carbohydrates

34 g

Fat

35 g

Fiber

1.5 g

Sugar

2 g

Sodium

890 mg

Automatic estimate from the ingredient list, not laboratory-verified.